We cooked this dish during the recent Halloween gathering. The simplicity and yet delicious of this dish was one of the reasons why we prepared this dish. The popian skin which enveloped the marinated prawns gave a crunchiness after frying it. This dish was best to eat while it was still hot.
Firecracker Shrimp with Sweet Chili Sauce
Adapted from : http://steamykitchen.com/72-crispy-shrimp-springroll-with-sweet-chili-sauce.html
25 large tail-on shrimp, deveined and nicked15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
Marinade
1 tsp minced garlic
1/2 tsp grated ginger (using rasp grater)
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
